Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the apple topping:
- 2 large apples, peeled, cored, and diced
- 2 tbsp unsalted butter
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
For the caramel sauce:
- ½ cup granulated sugar
- 2 tbsp water
- 3 tbsp unsalted butter
- ¼ cup heavy cream
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside with foil to prevent leaks (if using a water bath).
- Make the crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then let cool. - Prepare the filling:
In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, beating after each. Stir in vanilla and sour cream until combined. Pour over the cooled crust. - Bake:
Place the pan in a larger pan filled with 1 inch of hot water (optional water bath). Bake for 55–65 minutes, until center is almost set. Turn off oven and let it sit inside for 1 hour with the door slightly open. - Chill:
Remove cheesecake and refrigerate for at least 4 hours or overnight. - Make the apple topping:
In a skillet, melt butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook until apples are tender and mixture is syrupy, about 10 minutes. Cool slightly. - Make the caramel sauce:
In a saucepan, combine sugar and water. Cook over medium heat until golden. Add butter, stir, then carefully whisk in cream and salt. Let cool slightly. - Assemble:
Spoon apple topping over the chilled cheesecake. Drizzle with caramel sauce just before serving.
Let me know if you want a no-bake version or to convert this into mini cheesecakes!